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How To Make Refrigerator Pickles: Easy 3-Step Recipe

Quick and Simple Refrigerator Pickles Without Canning

Written By: Sarah Perreault Managing Editor

Crunchy, tangy, and ridiculously easy—these homemade refrigerator pickles are the snack you never knew you needed. No canning, no fuss, just cucumbers, dill, and a touch of vinegar magic. In three simple steps, you’ll have pickles perfect for burgers, sandwiches, or just munching straight from the jar. Bonus: they’re low in sodium, so you can snack guilt-free.

Making homemade refrigerator pickles does not require any canning equipment. It’s just 3 steps using a handful of ingredients: boil vinegar solution, pour over cucumbers, and wait a few days for crisp pickles!

Note: These pickles are meant for casual snacking, not long-term storage, which would require a boiling-water bath process. See our full Pickling Guide.

Ingredients for Quick Refrigerator Pickles

3-1/2 cups water
1-1/4 cup white vinegar (or apple cider vinegar)
1 tablespoon canning or kosher salt (NOT table salt)
1 tablespoon granulated sugar
4 cups pickling cucumbers, unpeeled, sliced into 1/4-inch-thick rounds
2 heads of fresh dill
Optional: 2 cloves garlic (whole)

Step-by-Step Instructions for Homemade Pickles

  1. Boil the water, vinegar, sugar, and salt in a saucepan. Cook for one minute. Cool.
  2. Put cucumbers, garlic, and dill in a plastic or glass container (not metal!!). You can simply use a medium bowl—or a couple of jars for gifts.
  3. Cover with the cooled liquid. Put in the refrigerator. Let the vegetables pickle in the brine for 3 to 4 days before eating for the best taste.

Frequently Asked Questions

How long do refrigerator pickles last?

Homemade refrigerator pickles last up to one month when stored in a sealed container in the fridge. Always check for off smells or mold before eating.

Do I need to peel cucumbers for refrigerator pickles?

No! You can leave cucumbers unpeeled. The skin adds crunch and nutrients. Just wash them thoroughly before slicing.

Can I reuse the pickle brine?

Yes! You can use the pickling liquid for other veggies, too, from beets to carrots. Make sure to boil and cool it first for best results.

Can I make refrigerator pickles without vinegar?

No. Vinegar is essential for proper pickling in this recipe, giving flavor and safety. You can experiment with apple cider vinegar or white vinegar for different tastes.

Can I make pickles without sugar?

Absolutely! Sugar is optional and mainly balances the acidity of the vinegar. Skip it if you prefer a tangier, low-sugar pickle.

How do I get my pickles extra crunchy?

Use fresh, firm cucumbers, avoid over-slicing, and make sure to let them sit 3–4 days in the brine before eating. Adding grape leaves or pickling lime can help maintain crunchiness.

Pickling and Canning
About The Author
Sarah Perreault

Sarah Perreault

Managing Editor

Managing Editor Sarah Perreault joined The Old Farmer’s Almanac in 2003. She has tons of quirky and little-known facts crammed into that brain of hers, which may be thought useless elsewhere—but not h...
Read More from Sarah Perreault
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<span>Trisha Varner</span> Tue, 11/25/2014 - 01:18
I have two questions is pickling salt and canning salt the same thing and can I use either one. Also can I add pickling spices packet to the brine or would that be to much spice or make it to salty.
<span>Georgewilson</span> Tue, 11/25/2014 - 06:53
Yes, canning salt equals pickling salt. Neither has any caking agents, added potassium iodide, or dextrose which is what's in normal table salt and why it's best not to use table salt.
<span>Lmiller1989</span> Thu, 08/07/2014 - 20:13
Does it matter on what kind of cucumber you use?
<a title="View user profile." href="/author/editors">The Editors</a> Fri, 08/08/2014 - 09:05
You should use pickling cucumbers.
<span>Billy Sellers</span> Mon, 03/31/2014 - 23:34
we canned several cases of dill pickles last year made a brine of water vinagar pickling salt let come to a boil,put dill weed,garlic,and pepper in jars let brine come to a boil and poured over cukes in jar and sealed when we got ready to eat them they was soft and mushey had to throw away dont know what we done wrong but a lot of work down the drain can you tell me what made them soft instead of crispy thank you any advice would be nice ,we are going to try again this year
<span>Dawn Thompson</span> Sat, 09/06/2014 - 22:05
Be sure to let the brine cool down or your basically cookies the cukes....
<span>A.l. Clyburn</span> Thu, 04/24/2014 - 03:26
Mr. Sellers you need to use a product called PICKLING LIME if you want to can your pickles. I started using it back when I was 12 years old so it's easy to do. Once your pickle slices have done their time in the lime water, you should be able to make them up with whatever flavoring you want. I hope this helps you. :)
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 04/02/2014 - 16:05

Here are some tips for crisp pickles:
It is very important to use fresh, just-picked vegetables. Overripe cucumbers make mushy pickles.
You will need to cut the ends off as the blossoms cause softness.
For crisp pickles, they must be processed in water temperature that remains above 180° during the entire processing time but also below 185° or the pectin breaks down (which softens the pickle).

 

 <span>Cinnamon Stewart</span> Thu, 03/06/2014 - 17:01
I am horribly allergic to corn and cannot use white vinegar or eat cucumbers with the peel still on it because of the corn-based wax on them. Can I use cider vinegar and peel the cukes?
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 03/11/2014 - 07:05

Yes, you can use cider vinegar or another vinegar. Just make sure that whatever kind you use is at least 5% acidity. Note that it may change the color of the pickles.
Also, if you need to peel the cucumbers, that is fine.